How do you make truffle salt at home? I tried with just a jarred black truffle I got at the stores. I finely grated it over a microplane and then mixed it with
I accidentally bought roasted, salted chickpeas (I've never heard of this - why would anyone want that?) instead of normal, dried chickpeas. To be clear, these
What is the proper way of bringing the flavor out of dry herbs like oregano and basil? In the US I use fresh herbs to make my pizza sauce. But since I've moved
I made homemade lollipops and they are set, but still sticky. How can I dry them, or what I can do so that when I wrap them they won't stick to the wrappers?
I'm preparing the court-bouillon recipe from James Peterson's Sauces (p. 103 of 3rd edition). The procedure is, roughly: Sweat vegetables, Simmer vegetables f
I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a n
I know there is a lot of received wisdom about what sorts of wines to pair with, say, beef or fish or chicken, though I couldn't quote any of it off the top of
I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs ba
(Especially the smell of smoked eel.) I tried washing with soap, lemon juice, a metal spoon, but nothing really seems to work. Washing with soap multiple times
I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spi
I have a lot of butter & margarine and looking for ways to keep it for longer time. Will freezing them change melting point, flavor, or anything that could
We're in the process of making 4-day sweet gerkins and after the second day of soaking overnight the brine solution was foamy and has an unpleasant odor. Does
I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it reall
In desserts like panna cotta or crème brûlée, why do you always boil the milk/cream? What does boiling do to the milk?
We tend to buy a big bag of carrots from the supermarket (mainly because it's cheaper than a small bag), but usually these are starting to go soft halfway throu
I remember hearing a long time ago that putting dry ice into a liquid that is then consumed by people could potentially poison them. I was just looking at hall
I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6
The normal sour cream tastes good while the light or fat free does not taste good at all. Are there any brands that taste nearly as good as original?
I live in a country where street-food is hazardous, 99% restaurants are unhygienic and the rest of 1% restaurants are either extremely expensi
Possible Duplicate:How should I poach an egg? How do you make a poached egg without it getting all messy when you break the egg into
I have an order for 850 cake balls. In the past I have used chocolate candy melt from the Bulk store. However I was offered a great deal on Callebaut chocolate
I've attempted to make creme brûlée several times using different recipes. The usually result is that the custard doesn't set, and gets up too runn
I love Asian cooking, but my doctor wants me on a low-sodium diet. Unfortunately, even the "lower-sodium" or "reduced sodium" versions of sauces (soy, tamari, e
I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen s
I'll be baking a cheese-ham cake shortly and I remember that sometimes it makes your tongue 'thick' (for lack of a better word). The symptoms are the feeling t
I recently cooked tilapia in foil packets. I used Season All, and topped eached filet with guajillo salsa (flavored with lime) and lime slices. I noticed a bit
I've made Ptitim for my family a couple of times without any prior experience of how it should taste. After about 25 mins of simmering, the pearls remained quit
I have been using Southeast Asian fish sauce ( its Vietnamese variant called "nước mắm" to be precise ) to marinade meat which I would then fry
Is there some kind of sausage that blends some kind of cheese with meat? In Brazil we have a kind of cheese that has almost the same shape of a sausage, I guess
I can brew my own chai latte (without the foam machine). It smells great with different types of spice. However, it just doesn't seems to reach the taste of the